Vanilla Latte Chia Parfait

A chilled Vanilla Latte Chia Parfait, with it’s layers of creamy vanilla and caffeinated coffee, makes for a great summer breakfast to get you going!

Sometimes it’s just a latte type of morning. Hot, dark espresso mixed with frothy, slightly sweet (non-dairy) milk creates a combination that really gets my mind-set for the day. Luckily, I received an at-home espresso machine from the bearded one for Christmas a couple of years ago, so I’m able to obtain one without overpaying. I find the whole process of making one very methodical but at the same time, beautiful and therapeutic.

Because of that, I made a little instagram video of my making some for my friend and I yesterday morning. What’s exciting about that is that he’s working on my new logo and site! I can’t wait until we work out some kinks and finally get it live, which may happen within the next couple of months.

A sneak peek at some designs!

I’ve been really into breakfast foods lately, and it has been a long time since I’ve made and chia pudding, and an even longer time since I’ve combined my love of coffee and food into one. Now is the time! I’ve taken what really makes a latte special and added some nutritional value to it, and possibly made it prettier; although I’m a total sucker for latte art and I just can’t do it.

When Carie, one of my IG followers, suggested that I do a post on making lattes it really affirmed my want for this recipe. I guess you can thank her for this, then? 😉 As far as the espresso machine goes, I absolutely love it and have definitely gotten my money’s worth from it. That’s also after researching different ones for WEEKS. Phew.

Come alive with this caffeinated chia pudding! I imagine that it would be great for a Monday morning. 🙂

Vanilla Latte Chia Parfait

A chilled Vanilla Latte Chia Parfait makes for a great summer breakfast to get you going!

Course Breakfast

Prep Time5minutes

Cook Time30minutes

Total Time35minutes

Servings1-2

AuthorJackie of Vegan Yack Attack

Ingredients

Espresso Layers

2CShots of Espresso or 2/3 . Coffee/EspressoHot

1tsp. Agave Nectar

2 1/2T. Chia Seeds

Vanilla Layers

1/3C. Vanilla Non-Dairy Milk

1 1/2T. Chia Seeds

Pinch of Salt

Optional: Pinch of Cinnamon

Optional Toppings

Whipped Cream

Chocolate Syrup

Agave Nectar

Instructions

Using a small glass/bowl stir together the hot espresso and agave nectar until the nectar dissolves. If you want the coffee flavor to be less bitter, use cold-pressed coffee, just know that it will take longer for the chia seeds to soak up the liquid.

Next, stir 2 1/2 T. chia seeds into the espresso and put in the fridge to cool.

For the vanilla mixture, I steamed the milk until hot and a tad frothy. If you don't have a steamer, heat the milk until hot or just stir the seeds into cold milk. As mentioned before, it will take longer for the seeds to soak up the liquid.

Stir the seeds and salt into the warm milk and set in the refrigerator until chilled.

Once both mixtures are cool, use a tall, skinny glass and layer the two mixtures until you run out.

Top with any of the optional toppings, or ALL of them if you want a loaded latte parfait! Serve cold.

This is brilliant! Sometimes it feels strange to start a morning with both a smoothie and coffee since it’s just double fisting drinks. But a chia latte absolutely legitimizes starting the morning with a cup of joe! I love it!

This looks very yummy, maybe I should finally convince myself to go and finally try chia. It looks very similar to tapioca pudding, which I absolutely adore. BTW, since you mentioned latte art I thought I’ll put my two cents in: I worked as a barista at a couple cafes and I found that it’s very difficult to achieve microfoam needed for latte art with non-dairy milk. It’s virtually impossible with milks other than soy, and even the cheaper brands don’t usually work. You may want to experiment with soy milk brands and foaming technique to reduce the size of the bubbles.

I made this last night to put in my husband’s lunch bag for work. I doubled the recipe so I could have some too. I’m eating it for breakfast right now & it is awesome! Thanks for sharing this recipe, I feel like I will be making this often. 🙂

Vegan Yack Attack!

Welcome to this vegan food blog, run by Jackie Sobon, which covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!

To contact me about photography jobs, recipe or menu development, or general questions, send an email to: veganyackattack@gmail.com!

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